Chicken 'Tortilla' Soup

Chicken 'Tortilla' Soup

Loved by:  Brandon & Kristina


For the chicken:
3-4 large boneless, skinless chicken breasts

1 Tbsp cumin

2 tsp cayenne pepper

2 tsp garlic powder

Salt & Pepper, to taste

1 Tbsp Olive Oil

For the soup:

2 Tbsp Olive Oil

2 garlic cloves, minced

1 yellow onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 green bell pepper, diced

1-14oz can organic diced tomatoes, no salt added

1-14oz can organic diced tomatoes with green chiles

2 tsp cumin

1 tsp chili powder

1 tsp garlic powder

Salt & Pepper, to taste

32oz chicken stock (Low sodium, organic, no sugar added)

2 Tbsp fresh lime juice

Crushed Plantain Chips, to garnish

Sliced Avocado, to garnish


Preheat the oven to 375*. 

Place chicken on a parchment lined baking sheet & brush some olive oil on it & then sprinkle with cumin, cayenne pepper, garlic powder, salt, & pepper.

Bake for 20-30 minutes (depending on the thickness of the chicken breasts).  Once you rchicken is done baking, cool for about 10-15 minutes & then use a fork to shred the chicken.

While your chicken is baking, get your soup ready.  Heat 2 Tbsp of olive oil in a large pot over medium-high heat & then add your minced garlic.

Add onions & peppers & mix around to help coat.  Once your onions begin to become translucent, pour in the tomatoes along with the rest of your spices & mix together.

Then add your shredded chicken, lime juice, dash of salt & pepper, & chicken stock to the pot.

Simmer on low heat for about 30 minutes.  

Add your soup to a bowl and top with the avocado & plantain chips.

**Few things:

*The plantain chips seriously tasted amazing in the soup!  Gave you that crunch that a tortilla chip normally does.

*We made it in the slow cooker instead of on the stove and let it cook on low for about 4-5 hours since we weren't going to be home to do it on the stove.